Uploaded April 2025 | Updated September 2026, 4 days ago

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Get the recipe for Vietnamese Caramel Chicken here: bit.ly/42r7eCr

This sweet-and-savory caramel sauce isn’t saccharine—it’s a complex merger of bittersweet, tangy, aromatic, and savory flavors. In Vietnam, renowned chef Peter Franklin taught us this super simple sauce that gives meats, seafood, and tofu big flavor from very little. Sugar, fish sauce, lemon grass, chilis. Here’s why our editorial director J.M. Hirsch loves this recipe.

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